Creamcheese Pineapple Tarts


Recipe source at Table for 2….or more

Ingredients in pink is 1/3 of the original portion – makes 30

250g Butter (use a good one)              83g

75g Castor sugar                                    25g

170ml cream (whipping cream)           56g

50g cream cheese                                    17g

3 egg yolks                                               1 egg yolk

400g cake flour (superfine)                  135g

30g corn starch                                       10g

1 egg yolk + 2 tablespoons milk  for glazing


1.  Cream butter, sugar and cheese until soft then add in the cream and beat for about 10 minutes on medium speed. Scrap down the sides from time to time.  Mixture may curdle but continue beating and it will be creamy eventually.

2. Add the yolks, one by one, beating well after each addition.

3. Add in the sifted flours in 2 addition. Do not over mix. Rest for 10 minutes in the fridge.

4. Pinch out a portion which is double the size of your pineapple filling and wrap it in. Shape into a ball and cut some design as desired.

5.  Bake at 160C(fan) for 15 minutes or 180C without fan for 20 minutes or until golden. Cool completely before storing in air tight containers.


Mixture of Butter, cheese, sugar and egg yolk after beating for about 10 minutes


Final batter after adding flour


Dough is roughly about double the size of filling


Shaped and ready for egg wash before baking


Ready to eat!






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